‘tuna’ nigiri

‘tuna’ nigiri

tuna nigiri

Roma tomatoes will have everyone fooled with this vegan-friendly ‘tuna’ nigiri.

  • 50 mins + cooling
  • Makes about 10
  • Easy

INGREDIENTS

FOR THE SUSHI RICE 

  • 200g sushi rice
  • 60ml rice vinegar
  • 15ml maple syrup
  • 5ml salt

FOR THE NIGIRI

  • 3 roma tomatoes
  • 1 nori sheet, cut into 1cm strips
  • wasabi, for spreading
  • soy sauce, to serve
  • pickled ginger, to serve

METHOD

  1. For the rice, rinse rice under cold running water. Bring rice and 375ml water to a boil. Reduce heat, cover and simmer for about 15 minutes or until cooked and no more water is visible.
  2. Combine rice vinegar, maple syrup and salt. Stir into the rice. Shape into 30ml oval bundles. Cool.
  3. For the nigiri, cut a cross on one end of each tomato. Pour enough boiling water over the tomatoes to
    cover and leave for 1 minute. Refresh immediately in ice water. Peel, quarter and remove seeds.
  4. Spread a strip of wasabi on each portion of rice. Top with tomato and secure with a strip of nori, trimming
    off excess. Serve with soy sauce and ginger.

Variation: For kids, use mashed avocado instead of wasabi.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

 

Magazine issue date: Oct, 2018


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